Bushido’s blowtorched tempura seafood maki and other new dishes
Bushido might be our record-breaking six-time winner of Best Business Lunch at the Time Out Bahrain Restaurant Awards, but this Japanese fusion restaurant has plenty more tricks up its chef’s white sleeve, including a raft of new dishes on the menu.
In collaboration with Buddha Bar executive Japanese chef Shigeki IImura, the Bushido culinary team has introduced 30 new dishes to its evening à la carte menu, with flavours ranging from classic and familiar to the more adventurous.
You’ll find a perfectly pink Japanese-style French duck breast smothered in sweet teriyaki sauce and mushrooms, as well as colourful and beautifully presented spicy tuna wakame with citrus-wasabi sauce.
The maki roll selection is perhaps the most inventive, featuring the wagyu foie gras roll and the black cod lovers’ roll with sesame truffle sauce, mushrooms, avocado and vanilla-infused black cod.
It’s the blowtorch tempura seafood roll that’s most captured our attentions, however, as it boasts a medley of fresh fish – sea bass, salmon, tuna – that’s wrapped in nori and flash-fried for one minute, then hidden underneath a layer of crab mayonnaise and flying fish roe that’s blowtorched. The roll is completed with a baby spinach leaf and dollop of sriracha sauce, while a final flourish sees the plate garnished with parsley and red tempura for some added colour and texture.
The balance of unique flavours will certainly set your palate alight. BD8.8. Bushido Lounge & Restaurant, Seef District (17 583 555).